1. Heat oil in a pan and when it is hot sauté the garlic and onions.
2. Add the courgettes, carrot,quinoa tomatoes, beans, harissa, cumin, salt, turmeric, pepper and cinnamon and the water. Bring to a simmer and cook for 15 minutes until quinoa is cooked.
3.Add the spinach and the mint leaves and cook for 5 more minutes.
4. Turn off heat and serve with a dollops of yoghurt on top of the soup if you prefer.

I was recently sent a copy of the vegan cook book by Adele McConnell. Adele McConnell is the founder of the highly successful vegan food blog, vegiehead.com, and winner of the prestigious “Vegan Food Blogger Award” by The Vegan Woman 2012.
The book is beautifully illustrated with mouth watering pictures and beautiful vegan recipes. It is divided into chapters and includes recipes for breakfast and brunches, lunches,snacks and treats, maim meals and desserts.
I really enjoyed looking through the book and have book marked a number of recipes to try. The Moroccan Quinoa Soup I have prepared above is from the book and it tasted delicious. The only changes I made were that I replaced kale with spinach.
Having a shelf full of cookery books this one I find I have been using this book more and more. Its really handy as it is small enough to store in drawer in any kitchen.

My score for the book:15/15 this is a high score but the book is definitely worthy of it.

Content -5/5
Illustrations-5/5
Recipe Instructions-5/5

All the views and opinions expressed in this post are my own. I would like to thank Watkin Publishing for sending me this book to review.They have also been very generous and agreed to provide an additional copy for one simplyfood reader.

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Replace courgettes with with snake gourd or pumpkin and harissa is easy to make. To make harissa, soak 10-12 dried chillies in 2-3 tablespoons hot water for 30 minutes. Add the soaked chillies, 4 cloves of garlic, 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander , 1/2 teaspoon salt and 1 tablespoon oil to a blender and make a fine paste .This is Harissa use it as required .Keep in fridge

Mmm...I love a nice chunky soup and this looks lovely. Also legumes and quinoa are good complex carbohydrates - so great for a sustained feeling of fullness :-)Love Vickyhttp://www.aroundandupsidedown.co.uk/

I am not a vegan but am largely vegetarian for ethical reasons. This book looks like it is full of inspiration. I do a lovely and really easy vegan meal of brown rice, peas, spinach, soya sauce and peanut butter with loads of chopped peanuts on top.

Quinoa is the bread of grains! By which I mean it goes great with EVERYTHING.

I have a simple vegan powerful mac and "cheese" made with just milk, nutritional yeast, and protein powder. It's not cheese, but it made me feel like I was eating the food of my childhood for a split second.

This looks like a fab cookbook!! I love Moroccan cuisine and would highly recommend couscous with roasted vegetables or couscous salad also, a delicious Moroccan style panini is grilled halloumi, hummus and lettuce. Divine!

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